Hashbrown breakfast pizza
- For the hash brown base:
- 2 large potatoes - peeled
- 2 large eggs
- ½ grated cheddar
- salt and pepper
- For the pizza topping:
- 6 rashers of streaky bacon - cut into pieces
- ½ cup cheddar
- 4 large eggs
- 1 cup mushrooms - chopped
- chopped fresh chives - for garnish
To make the hash browns, grate the potatoes into a large bowl filled with cold water.
Stir until the water is cloudy, drain and cover the potatoes again with fresh cold water.
Stir again to dissolve excess starch.
Drain potatoes well, pat dry with paper towels and squeeze out any excess moisture.
Stir in 2 eggs, ½ cup grated cheddar and salt and pepper to taste.
Preheat oven to 180 ° C.
Line a baking tray with baking paper and add the hash brown mixture.
Using your hands, pat the mixture into a rectangular shape.
Bake for about 20 mins, until golden.
While the hash brown crust is baking, cook the bacon in a large pan over medium heat until crispy, about 6 mins per side.
Top the baked crust with the remaining ½ cup and crack the remaining eggs on top.
Scatter with crumbled bacon and chopped mushrooms and season all over with salt and pepper.
Bake until the egg whites are set but the yolks are runny, 8–12 mins.
Garnish with chives, slice and serve.
Recipe extract from Foodies of SA cookbook, published by Jonathan Ball Publishers.